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🍽️ Tender Turkey Roast with Creamy Root Vegetable Puree

337 kcal · 30 min · 4 servings

Tender Turkey Roast with Creamy Root Vegetable Puree Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the carrots thoroughly.
  2. 2. Trim the ends and peel the carrots.
  3. 3. Cut the carrots into pieces about 3 centimeters long.
  4. 4. Remove the outer leaves from the leek.
  5. 5. Slice the leek in half lengthwise.
  6. 6. Rinse the leek under running water to remove dirt.
  7. 7. Shake the leek dry.
  8. 8. Cut the leek into rings about 2 centimeters thick.
  9. 9. Peel the celery.
  10. 10. Wash the celery.
  11. 11. Slice the celery.
  12. 12. Cut the celery slices into cubes about 2 centimeters thick.
  13. 13. Rinse the turkey breast under cold water.
  14. 14. Pat the turkey breast completely dry with kitchen paper.
  15. 15. Rub the meat all over with salt.
  16. 16. Rub the meat all over with pepper.
  17. 17. Rub the meat all over with paprika powder.
  18. 18. Heat oil in a casserole dish.
  19. 19. Sear the turkey roast on all sides over high heat.
  20. 20. Add the carrots, leek, and celery to the casserole dish.
  21. 21. Season the vegetables with salt.
  22. 22. Season the vegetables with pepper.
  23. 23. Fry everything for another 2 to 3 minutes.
  24. 24. Preheat the oven to 120 degrees Celsius.
  25. 25. Set the fan-forced setting to 100 degrees Celsius.
  26. 26. Set the gas mark to 1.
  27. 27. Cover the casserole dish.
  28. 28. Cook the dish in the preheated oven for about one and a half hours.
  29. 29. Remove the turkey roast from the oven.
  30. 30. Wrap the roast in aluminum foil.
  31. 31. Let the roast rest for a few minutes in the turned-off oven.
  32. 32. Bring salted water to a boil in a pot.
  33. 33. Cook the spätzle according to the package instructions.
  34. 34. Slice the turkey roast.
  35. 35. Puree the vegetables in the casserole dish finely with a hand blender.
  36. 36. Season the vegetable puree with salt.
  37. 37. Season the vegetable puree with pepper.
  38. 38. Drain the spätzle.
  39. 39. Let the spätzle drain well.
  40. 40. Serve the spätzle with the vegetable puree and the turkey roast.

Nutrition per serving